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Chilli soy salmon with wok-fried noodles
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Savory chili soy salmon paired with stir-fried noodles for a quick and delicious Asian dish.
Ingredients:
  • 90g honey
  • 100ml light soy sauce
  • 1 long red chilli, seeds removed, finely chopped
  • 4 x 180g salmon fillets, pin-boned
  • 2 tsp sesame oil
  • 200g baby spinach leaves
  • 2 tsp grated ginger
  • 300g fresh Singapore (wok-ready) or thin hokkien noodles
  • Lime wedges, to serve
Instructions:
  • Mix together honey, soy sauce, and chilli in a small bowl and let the sauce sit for later use.
  • Season the fish generously with sea salt. Heat a frypan over medium heat, then add 2 tsp olive oil and 1 tsp sesame oil. Cook the fish skin-side down for 5 minutes until the skin is crisp. Flip the fish and cook for an additional 2 minutes until it is just cooked and slightly pink in the center.
  • Heat the 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Stir in the spinach and ginger, then stir-fry for 1 minute. Next, add the noodles, toss to combine, and heat through.
  • Drizzle half the spicy soy sauce over the salmon, followed by the rest over the noodles. Toss everything together to mix well. Serve the salmon with the noodles and lime wedges for an extra zesty touch.

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